A fabulous tart that doesn’t involve pastry! Use the drier fleshed, red skinned kumara in the base as other varieties are too moist.
Serves: 4–6
INGREDIENTS
Vegetable base
2 cups chopped cauliflower, about the size of a pea
350 grams kumara, peeled
2 spring onions, finely chopped
1 cup grated mozzarella cheese
¼ cup chopped flat-leaf parsley
2 eggs, beaten
2 cloves crushed garlic
sea salt and freshly ground pepper
Asparagus
olive oil
16 medium asparagus spears, tough ends snapped off
Parmesan
baby salad leaves for garnish
METHOD
Preheat the oven to 170˚C.
Add the cauliflower to a saucepan of boiling salted water and when it returns to the boil, cook for 1 minute. Drain and refresh in cold water then drain well again. Place on kitchen towels and press gently to remove as much moisture as possible.
Grate the kumara on the coarse side of a box grater.
Place all the ingredients in a large bowl and season generously. Toss together until everything is well coated with egg.
Place on a lined baking tray and form into a 30 cm x 25 cm rectangle.
Bake for 20 minutes until firm and golden, turning the tray for even browning.
While the base is cooking, heat a little olive oil in a sauté pan and cook the asparagus for 2 minutes each side until crisp tender. Drain on kitchen towels.
To assemble: Place the asparagus over the base and top with grated Parmesan and salad leaves.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.